Adobong Manok, Atay At Balunbalunan (Chicken Adobo With Liver And Gizzard) Recipe


  • 1 kg chicken, thigh, breast and legs, chopped
  • 300 grams chicken liver and gizzard
  • 1/4 cup vinegar
  • 3/4 cup soy sauce
  • 4 heads garlic, about 40 cloves, crushed (with skin or without)
  • pinch of peppercorns
  • canola or any vegetable oil
  • salt and pepper to taste

  1. Put half of the garlic (about 20 pcs), vinegar, soysauce, peppercorns, chicken, chicken liver and gizzard in a bowl. Marinate it overnight or for at least 1 hour.
  2. Put in a pan or sauce pan. Bring to a boil then turn off the heat. Heat a little oil in another pan. Brown the chicken, liver, and gizzard and the remaining uncooked garlic. Do it by batch. Don't overcrowd the pan.
  3. Once all done, return the chicken, gizzard and liver in the pan and pour the sauce. Simmer it for a couple of minutes (about 5 to 10 minutes). Taste and season with salt and pepper, if needed. You may strain the sauce if you don't want garlic on it.
  4. Serve with rice. Share and enjoy!

Source: Wow To Life

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